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Tip

Tip

For an even healthier version, substitute
the lamb for turkey mince – it’s a good
source of protein and low in saturated fat.

Method

Mix the lamb with half the garlic and 1 tsp of the cumin, then season and shape into about 16 balls – it’s easier if you wet your hands. Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through. Remove from the pan, set aside, then tip in the rice, final tsp of cumin and remaining garlic. Fry for 30 secs, stirring, then pour in enough stock to cover. Cover and simmer for 10 mins or until almost all of the liquid is absorbed.

Stir in the peas, return the meatballs to the pan, then warm through for a few mins until the peas are tender. Meanwhile mix the cucumber, yogurt and half the mint together, then season. To finish the pilaf, stir in the lemon zest and juice with some seasoning and the remaining mint. Serve with a good dollop of the cooling cucumber yogurt.

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Comments, questions and tips

Comments

Pretty tasty, and very adjustable to individual preferences. I usually just buy the meatball ready made and grill them on skewers instead of frying. Oh and for the cucumber yogurt I just use Tzatziki. This really is my lazy day meal and still tastes great with no effort.

Really enjoyed this dish. I used shop bought minted lamb meatballs. The mint and lemon made it really fresh. In the end I used a stock to rice ratio of 2:1 as after frying the rice the first lot of liquid evaporated too quickly. Will make again!

This was delicious, used turkey mince instead of lamb to make it slightly healthier and instead of frying the meatballs I baked them for 15 mins in the oven and they came out perfectly. Was a bit unsure about how much water to put over the rice but as long as you cover it and keep checking and stirring while it cooks it turns out fine. Added some cherry tomatoes to the rice at the same time as the peas to give it some colour and extra goodness, will definitely make this again!

Just to add - the yoghurt MAKES the dish, so don't be tempted to cut on this, and not make the mint yoghurt. My last version using Tzatziki was okay, but nothing special. My first attempt doing everything from scratch was WOW!

I'll also add that I didn't use as much lemon - simply because I'm not a fan off too lemony meals

Such fresh flavours! I did this two weeks ago, and I'm doing it again tonight. My only amendment is that this time I'm using Tzatziki because it's easy. I was tempted to try beef mince to make it cheaper, but the lamb and mint combination go together so well!

Mmmm, this was delicious. The cumin and the lemon gave it a lovely flavour, and it was quick and easy to cook. I needed to top up the stock whilst cooking the rice but otherwise no problems. Even my two fussy boys ('I don't like meatballs....') ate the lot. Will definitely be making again.

Made this last night and it was divine. I'd recommend finely chopping the mint though and I used about 1/3 of a cucumber as I read the comments above about using too much. Could add some cinnamon or other spices as well if you wanted. The lemon in it was delicious!

Delicious, quick and good for you! Perfect! Agree that less cucumber would work better and also reduced the lemon to half of one, juice only, squeezed over before serving and it was just enough. Will become a favourite i'm sure!

We love this in our house, quick and easy to make and delicious to eat!
I add a morrocan spice mix or curry spice to the meatballs for a variation, but the original is good.
Not keen on lemony flavours in savoury dishes so only add 1/4 of lemon juice and no zest and still yummy!

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